Pickled Tofu and Pickled Beets

Winter just left us but I still have beets on my mind (they were at the market and inexpensive with beautiful greens on them) specifically pickled ones. So, I am working on a main dish incorporating beet juice, beets, tofu and lots of wonderful spices.

People are so fond of beets around Thanksgiving but they are in season Summer, Fall and Winter. They are very low in saturated fat and cholesterol, a good source of dietary fiber, vitamin C, iron, magnesium and potassium and a very good source of folate and manganese.

Pickled Beet Juice Tofu - Day 1

Pickled Beet Juice Tofu

This recipe is a riff on the old-fashioned beetroot pickled eggs recipe. The tofu can be eaten straight or with crackers, on salads and added to stir-fries.

14 ounces firm tofu, cut into 1-inch cubes
1 cup white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 cup red onion, chopped
8 whole cloves
10 black peppercorns
2 bay leaves
1/4 tsp mustard seeds
1 tbsp applesauce

1. Bring all ingredients to a simmer except the tofu.

2. Place the tofu pieces in a shallow container and pour the heated pickling solution over the tofu.

3. Reposition tofu pieces so that the liquid thoroughly coats them.

4. Allow the mixture to marinate for 2-3 days.

Pickled Beet Juice Tofu - Day 3
Pickled Beet Juice Tofu - Day 2

Pickled Beets

2 cups white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 tsp mustard seeds
1/4 onion, diced
1 small bay leaf
10 whole black peppercorns
1 tsp dried dill
1/4 tsp allspice, ground
1 cinnamon stick
8 whole cloves
1/4 tsp ginger, ground
1 tbsp applesauce
3 beets, diced (without tops)

1. Bring onions, spices, applesauce, vinegar and beet juice to a boil.

2. Add beets and bring to a simmer.

3. Let mixture simmer for 30 minutes.

4. Remove from simmer and let cool.

5. Once cool, place in a container and marinate in the refrigerator for a few days to allow the flavors to develop.

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